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Stuffed Shells Recipe

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This recipe for Stuffed Shells is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
2 onions, chopped
3 cloves garlic, minced
2 T. oil
½ lb. mushrooms, chopped
2 20 oz. cans tomato puree
6 oz. can tomato paste
1 c. water
1 ½ tsp. basil
2 tsp. oregano
1 lb. Italian sausage, optional
1 box large shells

Filling:
12 oz. mozzarella cheese, diced
2 15 oz. ricotta cheese
4 eggs
6 T. Parmesan cheese
2 T. parsley
2 T. chives
onion salt or salt to taste
pepper to taste
Romano cheese, grated
Directions:
Directions:
Sauce:
Saute onions and garlic in oil for 5 minutes; add mushrooms and saute 5 minutes more. Stir in tomato puree, paste, water, and spices. (If adding Italian sausage, cook and crumble in separate pan and drain off fat.) Add to sauce. Simmer about 3 hours. Add more water if sauce gets too thick.

Shortly before assembling, cook shells according to directions.

Filling:
Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more Parmesan. Spoon some sauce into bottom of 9x13 pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano cheese. Bake 325 º approximately 25 to 30 minutes.
Personal Notes:
Personal Notes:
Can add hamburg to sauce or hot Italian sausage, too. Also, I have steamed fresh spinach and added to the cheese filling.

 

 

 

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